• Michelle

Herbed Chicken Meatballs in a creamy pesto sauce with gluten free potato cakes


Here is a lovely light spring dinner, utilising the pesto we made earlier.


Ingredients

For the herbed chicken meatballs

1 heaped tablespoon finely chopped rosemary

1 teaspoon finely chopped thyme

2 cloves garlic, crushed

1/4 cup pistachios, finely chopped

1/8 teaspoon salt

2 teaspoons tapioca flour

1 egg

300g chicken mince


For the potato cakes

500g white potatoes, peeled, quartered, cooked, mashed, cooled

2 eggs

1/2 cup tapioca flour

1/4 cup coconut flour

1/8 teaspoon salt

1/8 teaspoon baking powder


Sauce

2 heaped tablespoons pesto (see pesto blog)

1/2 cup water

3/4 cup coconut cream

6 spears asparagus, trimmed, sliced

1/2 cup shredded baby spinach


Olive oil for frying


Combine all of the ingredients for the chicken meatballs in a bowl, place a frying pan on a medium heat, pour in a little olive oil, when that is hot, roll the meatballs using wet hands so that they don’t stick to your skin and crawl up your arms, drop, one by one into the pan. Be very gentle with these the first time you turn them over, once they are browned on all sides they are more robust, but to begin with they are quite fragile.


Combine the pesto, water, salt and coconut cream, pour over the meatballs, drop the heat to a simmer and let’s have a look at these potato cakes.



Place your mash in a large bowl, make a well in the middle, tip in the eggs.


Mix those together well, in a separate bowl combine the flours, baking powder and salt, tip this into the potato and egg mix, fold in.




In another frying pan (I do hope you have two, if not, transfer the meatballs in sauce to a medium pot and let them simmer and reduce while you are making these.

Pour a little oil into the frying pan and heat to a medium heat, not too much oil, just enough to coat the pan, these are going to suck that oil up and the more that ends up in the pan, the more that ends up in your dinner, roll the potato mix into a ball, flatten and place into the hot pan, continue until the pan is full.


Once they are golden brown on the bottom, flip them over and golden brown the other side. At this point, turn up the heat a little on your meatballs and stir in the spinach and asparagus.


Serve the potato cakes and then pile the meatballs and sauce up next to them. Mmmm, a gorgeous spring dinner.

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